Name: Prosciutto-fontina Pinwheels Recipe
Total time: 120 min
Yield: 6
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Prosciutto-Fontina Pinwheels.

How to make Prosciutto-fontina Pinwheels Recipe

Melissa Rubel Jacobson

Crawler

Italian

<p>Learn how to make Prosciutto-Fontina Pinwheels.</p>

Non Vegetarian

One package all butter puff pastry,  thawed if frozen but still cold

Thinly Sliced Prosciutto

Shredded Fontina Cheese

Freshly ground pepper

On a floured work surface, roll out the puff pastry to a 10 1/2-by-15-inch rectangle; halve lengthwise. Top the halves with the prosciutto and fontina, leaving a 1/2-inch border along the far edge of each piece. Season with pepper. Starting at the near edge, tightly roll the halves of pastry into logs. Brush the borders with the egg wash and pinch to seal. Transfer the logs to a large baking sheet and freeze for 30 minutes until firm.

step 1

Line 2 large baking sheets with parchment paper. Working with 1 log at a time, trim the uneven ends. Cut the log crosswise 1/4 inch thick. Set the pinwheels 2 inches apart on the baking sheets. Freeze until firm. Preheat the oven to 375. Bake the pinwheels for 20 minutes, until golden. Cut the remaining logs, then freeze and bake the pinwheels; serve.

step 2

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